Castelmagno DOP di Alpeggio

Produced exclusively in the limited area of the Val Grana which comprises the three municipalities of Castelmagno, Pradleves and Monterosso Grana.  Its DOC status was awarded in 1982. The alpine pasture production is limited to one single cheese maker. There are innumerable imitations in the surrounding villages and valleys which frequently bear names alluding or similar to ‘Castelmagno’. Unfortunately, the current trend is to retail it whilst still very fresh and not marbled although it is only after a correct ageing of at least six months that this wonderful cheese truly reveals its exceptional qualities.

Organoleptic characteristics

Aspect and texture
yellow compact and grainy paste. The ripened versions have blue-green patches of marbling
Taste
strong and intense with faint traces of stables and a strong flavour of penicillin when correctly ripened
Serving suggestions
Full bodied, aged red wines, sweet and liqueur wines. White water melon chutney, blueberry jam. Rye bread and polenta.

Technical characteristics

Milk
skimmed, raw, cow’s milk
Production method
seasonal only in summer
Paste
pressed
Salting
dry
Ripening
at least 60 days
Production period
summer
Fats
34 % F-Dm
Weight
2-7 kg
Dimensions
15-25 cm diameter
Producers
cheesemakers in the typical production area pastures dop
Whole cheese code
n.d.
Cutted cheese code
n.d.

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